Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Lobster Sauce II
  Lobster Sauce I Sauce Béarnaise  
CONTENTS · BIBLIOGRAPHIC RECORD

Lobster Sauce II

11/4 lb. lobster
1/2 teaspoon salt
1/4 cup butter
Few grains cayenne
1/4 cup flour
1/2 tablespoon lemon juice
3 cups cold water

Remove meat from lobster, and cut tender claw-meat in one-half inch dice. Chop remaining meat, add to body bones, and cover with water; cook until stock is reduced to two cups, strain, and add gradually to butter and flour cooked together, then add salt, cayenne, lemon juice, and lobster dice.

If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith.


CONTENTS · BIBLIOGRAPHIC RECORD
  Lobster Sauce I Sauce Béarnaise  
 
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